I often cook this dish for my family in summer. An eggplant can fry a large plate at a time, which is cheap, affordable and delicious. Children can often eat a bowl of rice at a time. Summer with white rice, my favorite dish, tender, more delicious than meat, not greasy for three meals a week. Now I recommend the practice of "stir-frying eggplant with vegetables". Friends who like it can make it according to the menu, give their families a delicious meal, give them a surprise and give their children a motivation!
Vegetarian fried eggplant ingredients: 1 blue-purple eggplant, 2 green onions, 3 garlic, 2 millet peppers, 1 teaspoon salt, 1 teaspoon soy sauce, a little monosodium glutamate, 1 teaspoon garlic Chili sauce.
Step one, the food is ready. Eggplant can be round eggplant and long eggplant. Peel eggplant, wash it, cut it into end mills without peeling. Put the eggplant in a container, add a teaspoon of salt and marinate for 10 minute.
Step 2: Wash and cut the green onions, cut the millet into circles, and cut the fish paste into garlic paste for later use. 10 minutes later, the eggplant becomes loose and comes out. Squeeze the leaked water by hand, add a spoonful of cassava starch and stir well. In the case of frying, eggplant does not absorb oil, and it is refreshing and not greasy.
Step 3, add an appropriate amount of oil to the pot and heat it. Add eggplant and stir-fry until it is loose and yellow. Add garlic and millet and stir-fry until fragrant. Add garlic Chili sauce and eggplant and stir-fry for 2 minutes. Add 1 tbsp soy sauce and stir-fry a little monosodium glutamate to taste, without adding salt, the salinity is just right.
Step 4: Add the onion before taking out the pot, stir-fry evenly and then take out the pot. The eggplant made by this method is particularly delicious, soft and tender. The key is that it is refreshing and not greasy, and it is healthy to eat.